- 3 large free-range eggs
- 175g caster sugar
- 200ml sunflower oil
- 250g grated carrots
- 200g plain flour sived
- 3tbsp cocoa powder
- 1tbsp baking powder
- 1tsp ground cinnamon
- 1tsp ground ginger
- 125g walnut pieces
- 100g unsalted butter, softend
- 100g Cream cheese
- ½tsp vanilla essence
- 300g icing sugar, sifted
- 25g walnut pieces to decorate
Heat the oven to 180°C, gas mark 4).
Put the eggs and sugar into the bowl of a food mixer and beat, with the whisk attachment, until very light and frothy. Gradually beat in the oil. Using a large metal spoon, stir in the carrots.
Sift the flour, cocoa, baking powder, cinnamon and ginger into the bowl and stir in add in the nuts.
Pour the mixture into the prepared tins. Bake in the oven for 25 mins or until firm to the touch. Turn out the sponges on to a wire rack and leave to cool completely.
To make the filling and topping put the soft butter, cream cheese, vanilla, icing and sugar into the bowl of a food mixer and beat, on low speed, until very smooth and creamy. Use about half to sandwich the sponges, then spread the rest on top.
Decorate with the nuts and marzipan carrots